Categories: Pork- Main Dish

Ingredients

• 1 lb. smoked sausage link (Kielbasa)
• 1 can (16 oz.) small white onions, drained
• 1/2 cup current jelly
• 1/4 cup apple juice
• 1/8 tsp. ground cinnamon
• 1/4 tsp. prepared mustard
• 1 large cooking apple, pared, quartered, cored and finely chopped
• 1 can (16 oz.) sauerkraut, drained and rinsed
• 1/3 cup dry white wine

Directions

1. Cut sausage crosswise into 1-inch diagonal slices. Arrange slices of sausage alternately with onions on four 10 to 12 inch skewers.

2. Combine jelly with apple juice, cinnamon and mustard in a small saucepan. Heat, stirring constantly, over low heat until jelly melts. Brush sauce over kabobs.

3. Broil until edges of meat begin to brown. Turn; brush other side and broil until it begins to brown.

4. Combine apple, sauerkraut and wine in a medium-size saucepan. Cover; simmer until apples are tender, about 10 minutes.

5. To sere, spoon sauerkraut mixture on warm platter. Arrange broiled sausage skewers on top. Nice with buttery mashed potatoes and gingerbread.

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